Prep Time::20 mins
Total Time::20 mins
Servings::4
Yield::4 servings
Ingredients
⅓ cup grated Parmigiano-Reggiano cheese
¼ cup extra-virgin olive oil
1 ½ ounces fresh basil leaves, stems removed
3 tablespoons pine nuts
1 clove garlic, minced
2 cups cherry tomatoes, seeded and diced
½ cup ricotta cheese
salt and ground black pepper to taste
Directions
Combine Parmigiano-Reggiano cheese, olive oil, basil leaves, pine nuts, and garlic in a mortar. Crush with a pestle until pesto is finely ground, but not too smooth.
Mix pesto, cherry tomatoes, and ricotta cheese together in a bowl. Season with salt and pepper.